Green Velvet Cupcakes
These cupcakes aren’t just visually appealing—they’re a delight to eat. Each bite has a tender crumb that melts in your mouth, paired with the tangy sweetness of cream cheese frosting
Equipment
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Muffin Tin
- Cupcake liners
- Spatula
- Cooling Rack
- Piping bag and tip
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon cocoa powder
- 1 –2 teaspoons green food coloring
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- Pro Tip: Lightly spray the liners with nonstick spray if you want extra-easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Pro Tip: Sift the flour and cocoa together if you want an ultra-smooth batter without clumps.
Step 3: Cream Butter and Sugar
- In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy (about 2–3 minutes).
- Add 2 eggs, one at a time, beating well after each addition.
- Mix in 1 teaspoon vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with ½ cup buttermilk. Start and end with the dry ingredients.
- Add 1–2 teaspoons green food coloring, mixing until evenly colored.
- Pro Tip: Don’t overmix here—just mix until the batter is smooth. Overmixing can make the cupcakes dense.
Step 5: Fill the Cupcake Liners
- Spoon the batter into the liners, filling each about 2/3 full.
- Tap the pan gently on the counter to remove any air bubbles.
Step 6: Bake the Cupcakes
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer to a cooling rack to cool completely.
Step 7: Make the Cream Cheese Frosting
- Beat 8 oz cream cheese with ½ cup softened butter until smooth.
- Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract, mixing until creamy.
- Pro Tip: Chill the frosting for 10–15 minutes if it’s too soft to pipe neatly.
Step 8: Frost the Cupcakes
- Once cupcakes are completely cool, use a spatula or piping bag to frost them generously with cream cheese frosting.
- Decorate with sprinkles or mini shamrocks if desired.
Step 9: Serve and Enjoy
- Arrange your cupcakes on a platter and enjoy immediately, or store in an airtight container in the fridge for up to 3 days.
- Pro Tip: Bring chilled cupcakes to room temperature before serving—they taste best when the frosting is soft and creamy.
Notes
Nutritional Value (Per Cupcake – Approximate):
- Calories: 320–350 kcal
- Carbohydrates: 42g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 30g
- Fiber: 1g
- Cholesterol: 65mg
- Sodium: 220mg